Monday, November 10, 2008


Here is one of my favorite new soup recipes. I have modified it a little bit, especially cutting back on the amount of miso the recipe I found recommended since the sodium content was unbelievable!

2 carrots thinly sliced
1/2 cup sliced red onion
2-3 oz. fresh shiitake mushrooms sliced
2 cups water
2 cups low-sodium vegetable broth
4 oz tofu diced
1 cup cooked brown rice
2-3 Tbsp miso paste
1/2 cup warm water
Spinach (several large handfuls)
Green onion sliced
**optional red chili sauce

Add the 2 cups of water and 2 cups of vegetable broth, the carrot, red onion, mushrooms and cooked rice to a large pot. Simmer for about 10 minutes.

Mix the miso paste with 1/2 cup warm water and stir well.  Add the miso and tofu to the pot and continue heating for another 5-10 minutes. 

Remove the pot from the heat and add as many handfuls of spinach as you would like. Stir until the spinach wilts. Taste, you may want to add a little more miso paste or even some red chili sauce for a kick.

Serve in bowls and sprinkle with the sliced green onion


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